Prosperity Specials at Min Jiang, Goodwood Park Hotel

Prosperity is in the air and their bellies as Goodwood Park Hotel introduces its selection of Lunar New Year delights and delectable dine-in menus.

New and noteworthy Prosperity Specials include Joy of Abundance – a salt-crusted delight consisting of the rarely-seen eel maw; Braised Pork Belly in Tianjin Cabbage Roll with Sea Treasures; Kanpachi with Tuna ‘Yu Sheng’ and Durian ‘Nian Gao’ Roll. These are available at Min Jiang and Min Jiang at One-North from 5 February to 5 March 2015.

The talented pastry team has crafted exquisite new Lunar New Year Goodies such as Golden Prosperity Pumpkin cake and Blessings of Fortune cake that will be available at the Deli from 29 January to 5 March 2015.

Only for dine-in at Min Jiang, Kanpachi and Tuna ‘Yu Sheng’ (黄尾鱼金枪鱼捞生, $138) is a glorious platter of pristine goodness to mark the start of a happy occasion. Created by Master Chef Chan Hwan Kee (曾繁基) of Min Jiang, it features a lofty stack of mesclun greens, strips of radish, carrot, red ginger, jellyfish and fried silver cod fish, pine nuts, topped with sweet potato and yam crisps, and finished off with ground peanuts, sesame seeds as well as ‘pok choy’ (crispy golden ‘pillows’) tossed in a balanced plum-wasabi-lime juice sauce. The wasabi sauce provides a Japanese take to a Chinese yusheng. The ultra-fresh seafood stars of kanpachi and tuna complete this celebration must-have.

Joy of Abundance 好运鲤鱼过丰年 ($298 for 6 pax) is an impressive centrepiece for the table. This dish is adorned with two beautiful koi swimming in a sea of wealth that encases sumptuous sea treasures within. Break open the salt crust to ‘release’ the good fortune and feast on scrumptious eel maw stuffed with dace fish paste, Australian 10-head abalones, dried oysters, dried scallops, flower mushrooms and ‘fa cai’ (black moss). It is available for dine-in and takeaway at Min Jiang.

Chef’s Braised Pork Belly in Tianjin Cabbage Roll with Sea Treasures (金鲍白菜卷海味锅, $248 for 6 pax) boasts melt-in-the-mouth pork belly which has been seasoned with garlic, ginger and spring onions, then tenderly slow-cooked for 5 hours. Sichuan pickled cabbage and fresh chillies are added to the dish, which is then further steamed for two hours to achieve a perfect blend of salty and tangy flavours. For the final flourish, the pork is snugly wrapped in Tianjin cabbage, steamed for ten minutes, then served with sea cucumber, Australian 10-head abalones, dried oysters, dried scallops, flower mushrooms and ‘fa cai’ (black moss) on a bed of Tianjin cabbage. It is available for dine-in and takeaway at Min Jiang at One-North.

Fans of the thorny fruit can rejoice with the hotel’s new creation of Durian ‘Nian Gao’ Roll (榴梿年糕卷 | $28/2 rolls for takeaway, $18/6 slices for dine-in). Luscious D24 durian paste embraced by layers of divine ‘gula Melaka’-infused ‘nian gao’ and sprinkled with coconut flakes. It is available for dine-in and takeaway from 5 February to 5 March 2015 at Min Jiang and Min Jiang at One-North.

Available for takeaway from 29 January to 5 March 2015 at the Deli, Blessings of Fortune (金玉满堂, $88/kg) is a gorgeous creation impeccably handmade by Pastry Chef Joe Tan and his talented team. This stunning showpiece is a sturdy dark chocolate fudge cake adorned with crimson and gold icing, milk chocolate gold coins, dark chocolate ingots and golden rice crispies. Golden Prosperity Pumpkin (发财金瓜, $88/kg) is absolutely adorable and sure to bring smiles around the table is this gleaming rotund pumpkin cashew nut cake that is suitably dense and coated with gold icing.

Prosperity Specials, a selection of ‘Yu Sheng’ and dine-in à la carte and set menus will be available at Min Jiang (Goodwood Park Hotel) and Min Jiang at One-North (No. 5 Rochester Park) from 5 February to 5
March 2015 for lunch and dinner.

Guests can call Min Jiang at (65) 6730 1704, Min Jiang at One-North at (65) 6774 0122, and the Deli at (65) 6730 1786 to place takeaway orders or reservations. Alternatively, guests may also visit festivepromotions.goodwoodparkhotel.com for online takeaway orders. Advance order of three working days is required for takeaways and the last order date is 2 March 2015 at 12 noon.

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.